Hazelnut meal and almond flour give these little cakes a lovely nutty flavor and chewy-crunchy texture. Blanched almond flour (made from skinless almonds) is lighter in color than regular almond meal, but the two products can be used interchangeably. Look for them in the baking aisle, or make your own by pulsing nuts in a food processor until fluffy and finely ground. Even if you buy the cookies instead of making them, the strawberry jam and tangy lemon puree make wonderful toppers.

Ingredients

Hazelnut Financiers

1/2 cup unsalted butter, plus more for greasing pan

1 1/4 cups powdered sugar

1/2 cup hazelnut meal (such as Bob’s Red Mill)

1/4 cup blanched almond flour (such as Bob’s Red Mill)

1/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

4 large egg whites, at room temperature

Strawberry Jam

1 pound fresh strawberries, hulled

1 cup cane sugar

1 tablespoon fresh lemon juice (from 1 lemon)

Lemon Puree

3 cups granulated sugar

2 lemons

1/8 teaspoon kosher salt

Toppings

Powdered sugar

Sliced fresh strawberries

How to Make It

Step 1

Prepare the Hazelnut Financiers: Cook butter in a small saucepan over low, stirring occasionally, until it just begins to brown, about 10 minutes. (It can burn quickly, so remove pan from heat when foam subsides and browning process begins.) Cool to room temperature, about 30 minutes.

Meanwhile, prepare the Strawberry Jam: Bring strawberries, cane sugar, and lemon juice to a boil in a medium saucepan over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring often, until strawberry mixture thickens, about 30 minutes. Mash berry mixture with a potato masher to break up fruit. Transfer jam to a small bowl; cool to room temperature, about 1 hour.

Place lemons and 1 cup of the reserved cooking liquid in a blender; process on high until mixture is the consistency of applesauce, about 1 minute, adding more reserved cooking liquid as needed. Pour lemon mixture through a fine wire-mesh strainer into a medium bowl, discarding solids. Stir salt into lemon mixture.